Heat oil in a medium nonstick skillet over medium-high heat.

Add shredded hash brown potatoes to the skillet.

Cook the potatoes for 8 to 10 minutes, stirring occasionally, until browned.

Spread the potatoes evenly to cover the bottom of the skillet.

In a separate bowl, beat eggs, crisply cooked and crumbled bacon, green onion slices, salt, and pepper together with a wire whisk until well blended.

Pour the egg mixture evenly over the potatoes in the skillet.

Reduce heat to medium-low.

Cover the skillet.

Cook for 10 minutes or until the center is set.

Sprinkle shredded cheddar cheese and chopped tomato over the frittata.

Cut into 6 wedges to serve.